The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single‐screw extruder. The effects of feed moisture, screw‐speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively.

Trans fatty acid content was examined in several grocery foods and fast foods in an African‐American community. Food samples were selected based on the frequency of use among this population group in the local community. Samples were collected 3 times with an interval of 1 wk. Total fat content was analyzed by Soxhlet method. Fatty acids profile, including trans fatty acids, was analyzed by GC–MS. In grocery foods, no trans fatty acids were detected in fish sticks, salad dressing, mayonnaise, muffin, and potato chips. Margarine contained the highest trans fatty acid at a level of 19.13%. The trans fatty acid level in crackers, cookies, butter, chicken patties, and biscuits mix ranged from 0.51% to 1.77%. In fast foods, no trans fat was detected in dressing. All the fried food and bakery food sampled in this study contain trans fat. The level varied from 2.07% to 10.30%. The principal trans fatty acid was trans 18:1. Other trans fatty acids found were trans 18:2, trans 19:1, and trans 16:1. In a total of 23 food samples, 16 of them were found to contain trans fatty acid. The results demonstrated that trans fat is commonly found in foods of the African‐American community. The trans fatty acids content in tested samples varied from 0% to 19.13%.